Doughnuts have become an iconic dessert in a large number of countries. Americans in particular have elevated the pastry to cult status. Images of characters with doughnuts, exhibitions, bakery brands and other recognizable details of the dessert came to us from the U.S.
In our country, instead of doughnuts, pyshki were prepared. This is a similar pastry, but without glaze on the surface.
In addition to America, doughnuts are loved in England. There is an annual event dedicated to the dessert. This is how the most talented confectioner is identified in London. For example, in 2002 at this event was presented the most expensive doughnut, consisting of edible gold.
We can not make a doughnut of gold. But, we will still surprise you with a good recipe for puffy donuts.
Ingredients for puffy donuts:
- milk – 100 ml;
- vegetable oil – 150 ml;
- kefir – 200 ml;
- flour – 480 g;
- dry yeast – 6 g;
- salt – a pinch;
- egg – pcs;
- sugar – 50 g.
Preparation of puffy doughnuts:
Pour yeast into warm milk, leave the mixture until the components enter into reaction. Note, you will need 18 grams of raw yeast for the recipe.
Combine in a separate bowl kefir with sugar, egg and salt, beat thoroughly with a whisk. Add opara to the kefir mixture, mix the ingredients.
Sift flour into the mixture, knead a sticky dough. Pour 20 ml of vegetable oil into the dough, knead an elastic and homogeneous lump. Cover the dough with a towel, put
it
in the heat for 1 – 1,5 hours.
Sprinkle a small amount of flour on the risen dough, roll it out into a 5 mm thick layer. Cut out circles with a diameter of 6 cm, make small holes in the middle.
Let the doughnuts proof on a baking tray for 25 minutes, while heating vegetable oil in a small frying pan. Place the doughnuts in the hot oil, completely immersing them in the fat. Fry the doughnuts on each side until golden on just below medium heat.
You can get rid of excess fat by placing them on a paper towel.
Don’t forget to sprinkle the doughnuts with powdered sugar, chocolate chips or just sugar.
